Rice an ideal kitchen shortcut for kids

We've heard it many times before - get the kids into the kitchen to help with meal planning.

It sounds easy, but it can get a tad messy - hot stoves, sharp knives and overflowing pots notwithstanding.

Still, it's not a bad idea to introduce children into what many consider the most important room in the home. Teaching children to cook also teaches important life skills, and setting into place healthy eating habits that can last a lifetime.

Choosing meals and flavours that kids like is half the battle, but equally important is sourcing recipes that are easy to make. If kids are new to the kitchen, rice is an ideal ingredient for them to get their hands on - it's user-friendly, and, previously-cooked rice can be refrigerated and reheated for later use.

Just recently, USA Rice developed a series of short, How-To videos that are less than a minute long and offer tips and ideas (one includes creating jasmine-flavoured rice with a teabag!)

You'll find the videos and recipes on Riceinfo.com. Here's a selection of dishes that are perfect to create with the smallfry.

MUSHI - MEXICAN SUSHI

This multicultural mash-up fuses two delicious flavours, Japanese and Mexican.

1-1/2 cups (375 mL) sushi or short grain white rice

2-1/4 cups (550 mL) water

1/2 tsp. (2 mL) salt

1/4 cup (60 mL) finely chopped fresh cilantro

1/4 cup (60 mL) lime juice

4 large, spinach-flavoured flour tortillas

1 avocado, thinly sliced

1 cup (250 mL) baby or chopped cooked shrimp

Half small red pepper, thinly sliced

Sauce:

3 Tbsp. (45 mL) light mayonnaise

2 Tbsp. (30 mL) low fat sour cream

1 tsp. (5 mL) lime juice

1/2 tsp. (2 mL) each chili powder and ground cumin

Dash hot sauce (or to taste, optional)

Rinse rice in a fine strainer. Combine rinsed rice with water in a small saucepan with a tight fitting lid. Set over medium-high heat. Bring to a boil. Cover and reduce heat to very low.

Cook for 20 minutes or until tender and water is absorbed. Spread out on a plate until cool enough to handle. Combine cilantro, lime juice, salt and rice; set aside.

Lay tortillas out on a board. Using wet hands, spread 1/4 portion of rice over each tortilla, leaving a 1-inch (2.5 cm) border around edge. Arrange a line of avocado, shrimp and red pepper strips about 1/3 of way from edge. Tightly roll tortilla to enclose filling; trim ends and slice each into 8 rolls.

- For a sushi-bar party, set out the suggested fillings above as well as other fresh veggies and protein ingredients and let the kids assemble their own.

- Small, frozen shrimp are an easy and affordable option; just thaw what you need for this recipe under cold running water. The shrimp can be replaced with 1 cup (250 mL) shredded cooked chicken or roughly mashed black beans.

SWEET CURRY DRUMSTICKS WITH BASMATI PILAF

Drum up a delicious dinner in less than an hour!

1/4 cup (60 mL) mango chutney or apricot jam

2 Tbsp. (30 mL) each prepared yellow mustard and honey

1 Tbsp. (15 mL) lemon juice

2 tsp. (10 mL) mild Indian curry paste or powder

12 chicken drumsticks (skin removed if preferred)

3/4 tsp. (4 mL) salt, divided

Pinch ground black pepper

1-1/2 cups (325 mL) basmati rice

2 cups (500 mL) no salt-added chicken broth

1/2 tsp. (2 mL) turmeric

1/2 cup (125 mL) frozen baby peas

1 small carrot, grated

1 green onion, finely chopped (approx.)

1 Tbsp. (15 mL) butter

Preheat oven to 425F (220C). Heat chutney in a microwave-safe bowl on high for 40 seconds or until melted. Stir in mustard, honey, lemon juice and curry paste.

Toss drumsticks with half of the sauce mixture, 1/4 tsp. (1 mL) salt and pepper. Arrange drumsticks on a nonstick foil or parchment paper lined, rimmed baking sheet. Roast for 15 minutes. Baste with sauce. Roast, basting and turning often, for 10 to 15 additional minutes or until sauce is caramelized and chicken is cooked through.

Meanwhile, combine rice with broth, turmeric and remaining 1/2 tsp. (2 mL) salt in a small saucepan with a tight fitting lid. Bring to a boil over medium-high heat. Cover and reduce heat to low. Cook for 12 minutes. Uncover and stir in peas, carrot, green onions and butter. Cook, covered, for an additional 3 minutes. Remove from heat; let stand for 5 minutes. Fluff rice with a fork.

A collision of two classic meals results in an epic flavour combination.

1 cup (250 mL) long grain white rice

1 lb. (500 g) lean ground beef

1 1/4 cups (310 mL) shredded Cheddar cheese, divided

1 small onion, finely chopped

1/4 cup (60 mL) ketchup

3 Tbsp. (45 mL) prepared yellow mustard

1 Tbsp. (15 mL) Worcestershire sauce

2 large eggs, divided

1/2 tsp. (2 mL) each salt and pepper

Sliced dill pickles and/or tomatoes (optional)

Prepare rice according to package directions. Spread out on a plate until cool enough to handle. Grease a 9-inch (23 cm) deep-dish pie plate.

Meanwhile, crumble beef into a large skillet set over medium heat. Cook, breaking up meat with a spoon, until browned and no pink remains. Transfer beef mixture to a paper-towel lined colander to drain; cool slightly.

Beat one egg and mix with cooled rice, 1/2 cup (125 mL) cheese, salt and pepper until well combined. Press into bottom and up sides of prepared pie plate.

Transfer beef mixture to a bowl and stir in onion, ketchup, mustard, Worcestershire sauce and remaining egg. Spread evenly in rice crust. (Pie can be assembled to this point and reserved for 1 day in the refrigerator.)

Preheat oven to 350F (180C). Bake pie for 25 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese is melted and pie is hot in centre. Garnish with pickles and tomato slices (if using).

Makes 6 servings.

COLOSSAL RICE AND BEEF MEATBALLS

Go big or go home - this delicious and hearty recipe will satisfy the biggest of appetites.

1-1/2 cups (375 mL) long grain brown rice

2 large eggs

1/2 cup (125 mL) grated Parmesan cheese (approx.)

1/2 cup (125 mL) finely chopped fresh basil, divided (approx.)

1 onion, grated

3 cloves garlic, grated

2 tsp. (10 mL) Worcestershire sauce

1 tsp. (5 mL) each salt and pepper, divided

2 lb. (1 kg) lean ground beef

28 oz (796 mL) canned whole tomatoes (San Marsano-style preferred)

2 Tbsp. (30 mL) olive oil

Prepare rice according to package directions. Spread out on a plate until cool enough to handle. Preheat oven to 350F (180C).

Beat eggs in a large bowl. Stir in Parmesan, 1/4 cup (60 mL) of basil, onion, garlic, Worcestershire sauce and 1 tsp. (5 mL) each salt and pepper. Crumble in beef. Add rice and gently mix until well combined. Form into 16 large meatballs. Arrange meatballs in two 9 x 13-inch (3 L) baking dishes.

Combine tomatoes, remaining basil, olive oil and remaining 1/4 tsp. (1 mL) salt and pepper in a blender; pulse until smooth. Pour sauce over meatballs. Cover dishes with foil. (Can be prepared up to this point and frozen for up to 1 month. Thaw in refrigerator overnight. Add 10 minutes to bake time.)

Bake for 30 minutes. Uncover and bake for 10 minutes or until meatballs are cooked and sauce is thickened slightly. Sprinkle with additional fresh basil.

Serve meatballs with additional Parmesan cheese (optional).

Makes 8 servings (2 pans with 4 servings each).

NOTE: For a cheesy topping, sprinkle meatballs with shredded mozzarella cheese during the last 5 minutes of baking.